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Seared Chicken & Goat Cheese Sauce with Roasted Potatoes and Carrot-Pepper Agrodulce
10 min prep time
30 min cook time
4servings
Recipe by
Blue Apron
Source
Blue Apron
Photo by
Blue Apron
How to Make Seared Chicken & Goat Cheese Sauce with Roasted Potatoes and Carrot-Pepper Agrodulce
For an elevated accompaniment to simply seared chicken (topped with a tangy sauce), we’re serving it alongside a duo of sweet peppers and carrots cooked with vinegar, honey, and raisins—a nod to classic Italian agrodolce, or sweet-and-sour sauce.
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10 min prep time
30 min cook time
4servings
1/4 recipe
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Step-By-Step Instructions:
- Prepare the ingredients & make the sauce: Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. In a bowl, whisk together the cheese and 2 teaspoons of warm water; season with salt (optional) and pepper. Combine the onion powder, garlic powder, smoked paprika, and dried parsley in a small bowl.
- Roast the potatoes: Place the potato wedges in a large bowl. Drizzle with 1 tbsp olive oil and season with salt (optional), pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. Transfer to a sheet pan, skin side down. Arrange in an even layer. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
- Cook the chicken: Meanwhile, pat the chicken dry with paper towels. Season with salt (optional) and pepper on both sides. In a large pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Cover with foil to keep warm. * An instant-read thermometer should register 165°F.
- Make the carrot-pepper agrodolce: In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the carrot pieces; season with salt (optional) and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until lightly browned and slightly softened. Add the quartered peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the honey, vinegar (carefully, as the liquid may splatter), raisins, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until the vegetables are thoroughly coated. Turn off the heat.
- Slice the chicken & serve your dish: Slice the cooked chicken crosswise. Serve the sliced chicken with the roasted potatoes and carrot-pepper agrodolce. Top the chicken with the sauce. Enjoy!
Nutrition facts
4 Servings
-
Serving Size
1/4 recipe
- Amount per serving Calories 470
-
Total Fat
11g
- Saturated Fat 2.5g
- Cholesterol 130mg
- Sodium 220mg
-
Total Carbohydrate
52g
- Dietary Fiber 7g
- Total Sugars 20g
- Added Sugars 9g
- Protein 44g
- Potassium 1630mg
Ingredients
golden or red potatoes
1 1/4 lbs
carrots
3/4 lbs (about 7 small carrots)
mini sweet peppers
1/2 lbs
spreadable goat cheese
2 tbsp
warm water
2 tsp
onion powder
1 tsp
garlic powder
1 tsp
smoked paprika
1/2 tsp
dried parsley
1/2 tsp
olive oil (divided use)
1 tbsp plus 1 tsp
chicken breasts
4 breasts (about 1 1/2 lbs total)
honey
2 tbsp
red wine vinegar
2 tbsp
golden raisins
3 tbsp
crushed red pepper flakes
1/4 tsp
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